Lately, hubbie and I have been cooking fish we bought from wholesale fresh fish market in Jessup, MD. In particular, this group of warehouse-like wholesaler facilities distribute and deliver fresh fish to restaurants and seafood markets.
Not only are the fish really fresh, they are so cheap! For example, we get salmon heads for a dollar each and flat fish for just $7 a pound. Not bad, right?
However, there is one catch. We do have to leave the house at 4am. This is because these fresh fish market belong to wholesalers and they only put out a box or two for retail.
Finally, after looking at all that fresh bounty from the bay, we ended up buying 5 big salmon heads, 2 flat fish, some sea bass for only $61 dollars in total. Not bad, right?
So since it was our anniversary the other day, I decided to do bring out the flat fish from the fridge and cook it cantonese-style. Unfortunately, my fish won’t fit in my steamer. So I steamed it the way they did it at Greatgrub.
We’re still living heathy – trying at least. It’s still veggies and fish on the weekdays. And honestly, I am not complaining. Who would? My blood sugar levels are down, hubbie feels lighter and we are hoping his numbers will also follow. On the weekends, we do indulge a little and eat some meat and sweet Filipino desserts. In short, I would like to refer to it as our reward for being good the whole week 🙂
You can use almost all kinds of bigger fish. I usually use salmon, sea bass, flounders and even milkfish.
STEAMED WHOLE FISH
- 2 stalks scallions
- small cluster of cilantro
- 2 tbsp soy sauce
- 1/2 tsp sugar
- 1/4 cup water
- 2 tbsp olive oil
- 1 tsp sesame oil (optional)
- Steam the fish. To test doneness, run a small slit on the meat with a butter knife to check for color – there should be no pink color. In addition, the steaming should be done in about 20-25 minutes, depending on the size and thickness of the fish.
- While the fish steams, julienne the ginger and the scallions. The amount of ginger and scallions really depends on how much you want. They both take out the fishy smell.
- Likewise, chop the cilantro in medium-size bits.
- In a small bowl, mix the soy sauce, sugar and water. The amount of each depends on your taste. I like mine with a small taste of sweetness, but not a lot.
- Once the fish is cook, carefully remove the plate from the steamer and drain the water from it. You can now transfer the steamed fish to a serving plate.
- Heat a skillet to meadium heat and add olive oil.
- Add the ginger and lightly brown it.
- Afterwards, add the scallions
- Next, add the cilantro.
- Cook until the scallions and cilantro are wilted.
- Pour the soysauce mix you prepared. You can add a little bit of sesame oil also to give it a pleasing aroma. (I love sesame oil!)
- Arrange the ginger, scallions and cilantro on top of the fish.
- Pour the sauce on the fish.
- Your cantonese steamed fish is now ready to serve!
Stay healthy, my lovies!
The once named “godmother of the Philippine Blogosphere”, Gigi Manaloto-Refugia, known by her pen name “Ate Sienna” has been blogging since 2002 in her old pansitan.net community where she housed famous bloggers. She now writes about being 50-something and shares her tips on fashion, makeup, skincare, travel, food and thrift-store diving.
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